Kimchi cauliflower rice
We love kimchi and we love kimchi fried rice, but we don’t cook rice very often, so here’s a quicker-to-make, easier and healthier version of the kimchi fried rice with the cauliflower instead of real rice. Different kind of crunch but equally satisfying.
Yields 4 portions
- 1 head of cauliflowersnot too large
- 1 onion
- 2 cloves of garlic
- 1 cup of kimchi
- 6 eggs
- 1 tablespoon of butter
- olive oil
- norifor serving
- toasted sesame seedsfor serving
- Kimchi could be non-vegan: if not labeled as vegan, it may contain fish sauce.
You will need
- food processor or grater
- Prepare the ingredients. Cauliflower: remove the leaves, chop into tiny pieces using a food processor, or grate on a large side of a grater. Onion: peel, halve, and cut into 1/2 cm slices. Garlic: peel, and roughly chop. Kimchi: roughly chop.
- Whisk the eggs with a bit of salt. Work with
3–4eggs at a time depending on the size of your skillet, we’re not making an omelet here —the layer of eggs should be very thin, almost like a crêpe.
- Heat a skillet over low heat, and add a bit of olive oil.
- Pour the whisked eggs in the middle of the skillet, tilt the skillet and turn it around so the eggs form a thin even layer. Cook the eggs for
1–2minutes until they firm on the bottom but don’t start browning yet, gently flip the eggs using a large spatula, and cook on the other side for couple more minutes. Transfer the cooked egg to a plate.
- Add more olive oil to the, now empty, skillet, increase the heat to medium, then add the onions, and the garlic, and cook until the onions are transparent, for a few minutes. Add a bit of salt in the middle.
- Add the kimchi to the skillet, increase the heat to medium-high, and stir-fry until the kimchi starts to brown for about 5 minutes.
- Add butter, and keep stirring until the butter melts.
- Add the cauliflower, and kimchi juice to the skillet and mix thoroughly.
- Reduce the heat to low, and cook for
3–5minutes, until the cauliflower heats and softens just a bit but not yet mushy —we want to keep that crunch!
- While the cauliflower is cooking, prepare the garnish. Cooked eggs: slice into thin strips. Nori: also slice into thin strips.
- Add more salt if needed, and serve topped with egg strips, nori, and freshly ground sesame seeds.
Notes & tips
This recipe is inspired by Roi Choi’s The Chef Show, and based on this kimchi fried cauliflower rice recipe.